Espresso S'mores Cookies
espresso chocolate cookies full of mini marshmallows and rolled in Golden Grahams cereal
Equipment
- 1 food processor optional
Ingredients
- 4 cup Golden Grahams cereal crushed
- 12 tbsp butter melted
- 2 tbsp molasses
- 2 tbsp instant coffee or espresso powder
- 1 cup sugar
- 1 egg room temperature
- 1 yolk room temperature
- 1.5 cup flour all-purpose
- 1.5 tsp baking soda
- .5 t salt Kosher
- 2 cup mini dehydrated marshmallows
Instructions
- Crush Golden Grahams in a food processor or place them in a bag and smash with a rolling pin just until the pieces are broken up into smaller pieces. Do not over-process. Pour into a medium bowl and set aside.
- In a large bowl, add the molasses and instant coffee to the melted butter and stir until the coffee is dissolved. Mix in the cocoa powder. In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the sugar, eggs, and yolk to the butter mixture and stir. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the marshmallows.
- Using a large cookie scoop or ice cream scoop, portion the dough into balls and roll each ball in the crushed Golden Grahams. Place onto a sheet pan with parchment paper and allow to rest for 2-3 hours in the freezer or refrigerator.
- Bake the cookies at 345℉ for 10-12 minutes until puffed and the center is set. Allow cookies to cool on the pan until firm enough to move to a wire rack and cool completely.
Notes
You can store the cookie dough in the freezer for up to 1 month.
Feel free to add chocolate chips to this recipe for an extra chocolatey experience!